I’m not kidding when I say that these Better than the Bakery Peanut Butter M&M Cookies will change your life. My quality of life improved by at least 75% after I got this recipe, so I am sure it will be the same for you…if not more. If you are a peanut butter and chocolate fan, check out this Peanut Butter Cookie Pie, too.
My friend’s husband makes these all the time. (He uses chocolate chips instead of M&Ms, though.) After I had Charlotte, my friend brought me some to the hospital.
More Great Cookie Recipes
- Awesome Double Chocolate Cookies
- Chewy Chocolate Cookies with Cadbury Eggs
- Engagement Ring Chocolate Chip Cookies
- The Best Pumpkin Chocolate Chip Cookies
- Amazing Beltway Cookies
- Grandma’s Monster Cookies
They tasted like Manna from Heaven. I LOVED THEM!!! I am pretty sure they are the sole reason why all I can remember from Charlotte’s first year of life are butterflies and rainbows.
I have since begged for the recipe and can now enjoy them anytime I want.
Make them with M&M’s or Chocolate chips–whatever makes you happy.
But it’s no joke that these are even better than the best bakery. You’re going to love them as much as I do.
To make these cookies really seem like they came from a bakery, I like to make them nice and big. I use a 3- or 4-tablespoon cookie scoop instead of the regular 2 tbsp one I usually use for cookies.
how to make better than the bakery peanut butter m&m cookies
- Preheat oven to 375 degrees.
- Prepare two cookie sheets by lightly spraying them with cooking spray and setting them aside.
- In a large mixing bowl or in your stand mixer, cream the brown sugar, peanut butter, and softened butter for 1 min. Add egg and cream mixture for an additional minute.
- Next, add flour, baking soda, baking powder, and salt. Mix until well combined.
- Stir in M&Ms or chocolate chips.
- Use a cookie scoop to scoop out dough to make a dough ball. Dip top of dough ball in granulated sugar, and then place cookie dough balls 2-3 inches apart on cookie sheet.
- At this point, you can place a few more M&Ms on top of cookies if desired.
- Bake for 9-10 minutes at 375 degrees or until cookies are starting to turn light brown on the edges.
- Let cookies remain on cookie sheet for 2-3 minutes before transferring to a cooling rack.
- Enjoy!
Tips for making Better than the Bakery Peanut Butter M&M Cookies
- I like to use creamy peanut butter in this recipe, but chunky will work, too, especially if you like a bit more crunchy texture in cookies.
- I use coarse sea salt in this recipe. It makes the sweet and salty flavor stand out. It’s the bomb!
- Making these cookies with a large cookie scoop will make it so they look like they are from the bakery.
- Dipping the top of the cookie ball in sugar is a very important part. Don’t skip it.
baker’s tools:
It's all about the Peanut Butter!
Better than the Bakery Peanut Butter M&M Cookies
Prep time
Cook time
Total time
Slightly crispy edges with a soft and chewy center. Spotted with yummy bursts of chocolate, these delicious Peanut Butter M&M Cookies are definitely better than the ones you can buy at the bakery.
Author: Betty Cooker Peanut Butter Cookie Recipe adapted by Calvin Egnew
Recipe type: Cookies
Serves: 18
Ingredients
- 1 cup brown sugar
- ½ cup peanut butter (I like creamy.)
- ½ cup softened butter
- 1 large egg
- 1¼ cup all-purpose flour
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt (I use coarse sea salt.)
- 1 cup milk chocolate M&Ms or chocolate chips
- 3-4 tbsp granulated white sugar for dipping
Instructions
- Preheat oven to 375 degrees.
- Prepare two cookie sheets by lightly spraying them with cooking spray and setting them aside.
- In a large mixing bowl or in your stand mixer, cream the brown sugar, peanut butter, and softened butter for 1 min. Add egg and cream mixture for an additional minute.
- Next, add flour, baking soda, baking powder, and salt. Mix until well combined.
- Stir in M&Ms or chocolate chips.
- Use a cookie scoop to scoop out dough to make a dough ball. Dip top of dough ball in granulated sugar, and then place cookie dough balls 2-3 inches apart on cookie sheet.
- At this point, you can place a few more M&Ms on top of cookies if desired.
- Bake for 9-10 minutes at 375 degrees or until cookies are starting to turn light brown on the edges.
- Let cookies remain on cookie sheet for 2-3 minutes before transferring to a cooling rack.
- Enjoy!
Yummy these sound awesome. Thanks for sharing this recipe. Simon
They are one of my favorites! Hope you like them!
Yum!!! My husband will love these! #julygiveaway
These are the greatest. Thank you!
I totally agree, and now I am wishing I had some. 🙂
I just happened upon this recipe as I was looking for M&M cookies. So glad I did! They were easy to make and SO yummy!
Great! Glad you found it! These are some of my favorites!
M & M Peanut Butter Biscuits you make very delicious and colorful, an attractive dish for the children.
Thank you!
Made these last night! Best peanut butter-m and m cookies I’ve ever had! They disappeared quickly! Love how the dough is perfect immediately and you don’t have to wait for it to cool before you ball it.
Yay! So glad to hear you love these as much as we do! I haven’t made these in a while, now I won’t be able to stop thinking about them. I love that the dough is ready to go right away too. Such a yummy and pretty cookie! Thanks for leaving a comment and letting me know you tried them.
Made this recipe for my grandson.. They are great..
Thank you! Love hearing that Cynthia!
Tonight was my second time making these as they were requested by my husband. I have made other peanut butter cookies, but these are our absolute favorite. The hardest part is waiting the suggested 2-3 minutes for the cookies to cool on the pan before trying one 😀. Thanks for sharing another family favorite recipe.
KATE!!! Hey Girl, sorry I missed this comment way back when! I love hearing about what you’re making! Those cookies really are the best! I got some valentine M&Ms and I’m planning to make some tomorrow.
I tried it tonight, and I find it a bit doughy for a peanut butter cookie. Maybe just a cup of flour will make a big difference, so that the peanut butter flavor will stand out. But overall, it is still a good peanut butter cookie recipe.
Sorry you found it doughy! How long did you cook it? I’ve never had them come out doughy, I hope it comes out better for you next time!
These look great and taste great! I threw in an extra tablespoon or so of flour this time because my baking “helper” was a little heavy-handed on the peanut butter but they were still great! A big YES on the sea salt too.
Awesome! I am so glad you like these cookies! They are one of my favorites!
#julygiveaway
We’ve been using this recipe for the last 5 years and it’s still our favorite!
Yay! That makes me so happy Brittany! I’m so glad you like it!